Like every burger at WaSC, the Faux Poutine starts with a pre-formed patty of fresh beef, seasoned with a mixture of salt, garlic powder, and onion powder while cooking on a gas grill that's seen a lot of work over the years.
Preparing the Fries
While the patty cooks, Paschalis turns his attention to the mountain of once-fried potatoes that get a second bath in hot beef tallow just before being served.
The Bottom Bun
The bottom half of the soft bun from Alpha Baking Company gets coated with aioli.
Time to Bring it All Together
The obvious first step is to put the patty on the bottom bun.
Now We're Getting Nuts
From the mind of the man who has given Chicagoland country fried gyros, feast your eyes on fried housemade gravy. This miracle of modern science is a creamy, heavily seasoned liquid gravy surrounded by batter.
Starting to Come Together
Next comes the chicken fried gravy.
Because apparently the fries on the bun aren't enough, more get put on top of the gravy patty.
The Finished Product
Put it all together and you have a mountain of a meal. This was a little too much, even for someone like me who never thinks such things.
Minus a few fries (happily inhaled as a side dish), the Faux Poutine became a lot more manageable.
Fortunately, this was one of the more intensely flavorful burgers I've ever eaten; the loss of a small part of my tongue function wasn't a big deal. There's no question that the gravy patty is the dominant flavor, but once it cools down a bit, the beef, cheddar, fries, and aioli all have their chance to shine.
A Messy Overload of Delicious Flavors
It took some work and 14 napkins, but I made it through the entire thing. During future visits to Wiener and Still Champion, I'll probably stick with the more traditional burgers and save the more absurd items for my sides, but the Faux Poutine Burger does make for a fun burger experience that's worth checking out at least once.